RISOTTO-STUFFED GRILLED CHICKEN BREASTS RECIPE - (4.6/5)
Provided by á-17861
Number Of Ingredients 30
Steps:
- Directions To prepare the herb rub, add the listed ingredients to a food processor and process until a paste forms. Set aside. To prepare the chicken, first make the rice. Add the chicken stock to a small saucepan and bring it to a simmer. In another small saucepan, add the olive oil, onions, mushrooms, and garlic. Sauté over medium heat until the onions and mushrooms are cooked through. Add the rice, sun-dried tomatoes, and a third of the chicken stock. Bring the rice and stock to a simmer and stir until the stock is absorbed. Add another third of stock and continue to stir until absorbed. Repeat with the remaining stock. Remove the rice from the heat and stir in the butter, Parmesan, artichokes, salt, pepper, and 2 teaspoons of the already prepared herb rub. Spread the rice out on a cookie sheet and refrigerate. When completely cool, put the chilled rice mixture into a bowl and fold in the Fontina cheese. Place the chicken breasts on a cutting board. Use a paring knife to make an inch-long incision in the thickest side of each breast. Then, put the knife in the incision and angle it upwards, cutting a pocket (about 2-3" deep) into the top of the breast. Be careful not to cut completely through the flesh. (This will keep the stuffing inside the chicken breast while you grill.) Fill each breast with 2-3 tablespoons of the rice mixture, being sure to stuff the mixture as far into the pocket as possible. Secure the opening with a toothpick. Then, rub the remaining herb mixture over the surface of each stuffed chicken breast. Heat the grill to medium high. Place the chicken breasts directly onto the grill grates and cook for about 10 minutes on each side, or until a thermometer inserted into the center of the stuffing reaches 140°F. Remove the toothpick before serving.
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hyder Tanwari
[email protected]I made this recipe for my friends and they all loved it! It's a great dish for a party.
Sam Nation
[email protected]This recipe is perfect for a romantic dinner. It's elegant and delicious.
Angie Eddington
[email protected]I'm not a big fan of risotto, but I really enjoyed this recipe. The chicken was so flavorful.
Mina Khatun
[email protected]This recipe is a bit too complicated for my taste. I prefer simpler dishes.
Shamraz Khan
[email protected]I love the combination of chicken and risotto. It's a classic dish that never gets old.
Shiblu Khan
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Trinity Wilson
[email protected]I'm not sure what I did wrong, but my chicken didn't turn out very well. It was a bit tough.
Olie Matope
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Rotna Akter Khushi
[email protected]This recipe is a great way to use up leftover chicken.
Somia
[email protected]I'm not a very experienced cook, but I was able to make this recipe without any problems. It's really easy to follow.
Vanessa Whatley
[email protected]I made this recipe for my husband's birthday and he loved it! He said it was the best chicken he's ever had.
Harish Chand
[email protected]This recipe is perfect for a special occasion. It's elegant and delicious.
andrews midodzi
[email protected]I'm not a big fan of chicken, but I really enjoyed this recipe. The risotto stuffing was amazing!
Shahid jaan
[email protected]The risotto was a bit too salty for my taste. I think I'll use less salt next time.
Nobi Hossian Hridoy
[email protected]I found that the chicken was a bit dry. I think I might try cooking it at a lower temperature next time.
Riri Ri
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken and risotto are both delicious.
Arshad Afridi
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the chicken and risotto.
Leanne Wroe
[email protected]This recipe was a hit with my family! The chicken was moist and flavorful, and the risotto stuffing was creamy and cheesy. I will definitely be making this again.